Gluten Free Pizza Crust + VIDEO

Chewy, springy, gluten-free pizza crust that is a DELIGHT to bite into. Garnish with any of your favorite toppings for a pizza night at home. Makes one large sheet pan pizza (as shown) or two smaller 10 inch round pizzas. Bonus: sugar free too! Easy, only one rise and delicious!

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WHY THIS GLUTEN FREE PIZZA CRUST ROCKS

This gluten-free pizza crust is wonderful because it’s fluffy and chewy and springs back (see video!). No flat, bland crust here. The crust is so soft, that you won’t have any crusts left behind. And, only 7 ingredients!

Many pizza recipes call for you to use a pizza stone and a pizza peel. If you’re like me and don’t have the space to store these specialty items, this recipe works with plain old parchment paper and a rimmed baking sheet. No messy transferring!

One thing I hate about store-bought gluten-free pizzas is that they’re always tiny. They’re never filling, especially if you have to share it. This makes a nice, large pizza–as you see it fills up a half sheet pan. Or, you can divide it into two 10″ rounds–plenty of crust for you to share.

Unlike other homemade gluten free pizza crusts, this does not require more than one rise–and only 30 minutes at that, and no sugar needed. Easy and delicious. You’ll be having pizza parties all the time!

WHAT INGREDIENTS YOU NEED

I bet you already have all of these in your gluten-free pantry! 

• Psyllium husk powder*
• Water
• Instant yeast
• King Arthur’s Measure for Measure gluten-free flour blend
• Baking powder
• Salt
• Olive oil

*Some brands of psyllium husk powder will turn a blue-ish/purple-ish color when baked. Make sure the brand you buy is a blonde variety so that your crust doesn’t come out with a hue to it. I buy mine at Winco in the bulk section, so I’m not sure of the brand. This is a brand from Amazon. I have not personally tried it, but have used this brand for other things.

You’ll notice I don’t use sugar. It was actually a bit of an accident when developing this recipe as I left it out on accident. I was sure the yeast would need it and it would be ruined, but turns out, with this recipe it works perfectly fine without. One less ingredient, and great for those wanting a lower carb or sugar free pizza crust.

WHAT TOOLS YOU NEED

You’ll see in the instructional video that I use a stand mixer. This isn’t a requirement, though it does make it easier and I would highly recommend investing in one. 

• Digital kitchen scale (to measure psyllium husk powder)
• Measuring cups and spoons
• Kitchenaid mixer with the paddle attachment (or hand held electric beaters)
• Small mixing bowl
• Spatula
• Plastic wrap
• Unbleached parchment paper
• Pizza stone or 12×17 rimmed baking sheets (also known as half size)
• Pizza cutter

WHAT TYPE OF YEAST TO USE

This recipe calls for instant yeast, so that you don’t have to spend time waiting for it to activate. You can skip that step and mix it in with everything else. I use the Great Value brand, but use whatever brand you like. Red Star is another good one.

WHAT TYPE OF GLUTEN FREE FLOUR TO USE

This recipe was developed with King Arthur Measure for Measure Gluten-free Flour Blend. Every brand differs slightly, so if you choose to use another one, I cannot guarantee the results. Most definitely, you can NOT sub in a single grain flour for a multipurpose blend. It takes several grains to mimic regular wheat flour.

TIPS FOR MAKING GOOD GLUTEN FREE PIZZA CRUST

• Be sure to use warm enough water to activate the yeast. It should be between 105 and 115 degrees F. Almost hot to the touch. I use a digital instant thermometer to check, though it’s not required.
• Spoon and then level your flour when measuring so you don’t compact it and get too much.
• The dough will be sticky when spreading/shaping. You’ll be tempted to add flour, but don’t–that will dry it out. Spreading it on the parchment paper helps with the bottom not sticking, and greasing your hands generously helps your hands not stick.
• A pizza stone will have best results, but if you’re like me and don’t have the space to store it, you can use a rimmed baking sheet. No matter which one you use, be sure that you preheat the stone or sheet while the oven is preheating so that it’s hot when you slide the parchment paper onto it.
• Make sure your yeast and your baking powder are not expired, those will affect the rise. (Though this dough won’t rise a ton.)
• Parbake (meaning partially bake) the pizza crust BEFORE adding the toppings. You want the crust to be set a bit before you add that wet sauce. 

IS THIS CRUST ALLERGY FRIENDLY?

Yes! This crust is free of the top allergens. There are no: wheat, gluten, dairy, egg, soy, fish, shellfish, peanut, tree nuts or sesame, making it top 9 free. And, this crust is considered vegan too!

The toppings can be what changes if it still fits into the categories above, but as long as you put safe toppings on it, you will have a very allergy friendly pizza crust!

TIPS FOR MAKING THIS A GLUTEN FREE DAIRY FREE PIZZA?

We have six people in our family. Only one is allergic to milk/dairy. So, I do 1.5 of the crust recipe and make a normal pizza topping for the rest of us that can have dairy, and make him his own small/half sized pizza.

Since the crust is dairy free, and the sauce we use is dairy free (we just use a jar of Prego Roasted Garlic and Herb Pasta Sauce–use whatever sauce you want) and then we top it with a mixture of Daiya Mozzarella shreds and Violife Just Like Colby Jack Shreds and it looked beautiful. It melted well and he said it tasted great. He doesn’t like pepperoni so he just does a “cheese” pizza. Get creative and use whatever toppings you like. 

Other toppings that would be yummy:

• Bell peppers
• Olives
• Crumbled Italian sausage
• Pepperoni
• Basil
• Bacon crumbles
• Ham
• Pineapple
• BBQ sauce/chicken shreds and red onion

CAN I MAKE THIS AHEAD OF TIME AND FREEZE IT?

Yes, you can! You’ll want to make the crust according to directions all of the way through the parbaking. Once it’s parbaked for 10 minutes, take the crust out and let it cool completely. Then, wrap in aluminum foil, and then place in a zip topped plastic bag. Write the date on it and it should last up to 6 months in your freezer.

When you’re ready to devour it, take it out and let it thaw/come to room temperature. Then, add your toppings and bake. You may find it needs a minute or two longer. Note: gluten-free will not brown as much as regular, so don’t rely on the color (as you’ll see in my photos). Bake until the crust is set and the toppings are melty and cooked through. Who needs store-bought frozen pizza when you can have your own??!!

WHAT IS PSYLLIUM HUSK AND WHY DO I NEED IT?

Psyllium husk powder is a magical ingredient when it comes to gluten-free baking. As you can see in the video, when added with water it makes this flexible gel, which then gives the end result a lot of stretch and flexibility–something usually missing from gluten-free baked goods. This is why my dough will bounce back when you pinch it and why it’s so springy. 

If you haven’t ever used it, be sure to jump on the bandwagon because it’s going to make a big difference in your gluten-free baking. I use it in multiple recipes, so it won’t go to waste.

I buy mine from the bulk section at Winco grocery, but you can also buy it online. Just be sure to buy the blonde version, otherwise different brands can add colored hues to your bakes (like blue and purple–still delicious, just off putting with the color).

DO I HAVE A VIDEO SHOWING HOW TO MAKE IT?

You bet! I get that making pizza dough from scratch, especially gluten-free pizza dough could be intimidating, so I made a video to show you just how basic it really is. Nothing is too hard or too complicated. After watching the video you’ll be ready for success. The video should auto populate. If it doesn’t, it is embedded into the recipe card. If all else fails, you can go to my YouTube channel to watch it.

OTHER TYPES OF GLUTEN-FREE BREADS

Herbed gluten-free breadsticks are always a pleasure to have as a pizza side dish too!

Now that you’ve mastered making homemade gluten-free pizza crust, you can make all sorts of gluten-free bakes like: gluten free bread, gluten-free banana bread, gluten free pie crust, gluten free biscuits, gluten free pancakes, gluten free cinnamon rolls and so much more. All of the recipes on my site are gluten-free, I have over 300 of them. Go crazy!

 DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER GLUTEN FREE PINS.